JAM THUMBPRINT COOKIES
2/3 c. shortening
1/3 c. sugar
2 egg yolks
1 tsp. vanilla
3/4 c. nuts, finely chopped
1/3 c. cherry or strawberry preserves
1 1/2 c. flour
2 egg whites, slightly beaten
Cream shortening and sugar until creamy. Add egg yolks, vanilla and 1/2 teaspoon salt. Beat well. Gradually add flour, mixing well. Make into 1" balls. Dip in egg whites and then nuts. Place 1" apart on greased tin. Press down centers with thumb and fill with jam. Bake at 350 degrees until slightly brown.